Andalusian Roasted Pepper and Tuna Salad

Name: Andalusian Roasted Pepper and Tuna Salad
Prep time: 10 min
Cook time: 45 min
Ingredients: 6 medium red bell peppers; Kosher or sea salt; Freshly ground black pepper; 3 tablespoons canned or jarred tuna (drained and flaked); 1 large hard-boiled egg (coarsely chopped); 2 tablespoons extra-virgin olive oil; 1 tablespoon red wine vinegar; 8 small black olives (preferably Spanish)

Couverts4

Preparation 10

Preparation time:45

Print Recipe

Ingredients

▢ 6 medium red bell peppers
▢ Kosher or sea salt
▢ Freshly ground black pepper
▢ 3 tablespoons canned or jarred tuna drained and flaked
▢ 1 large hard-boiled egg coarsely chopped
▢ 2 tablespoons extra-virgin olive oil
▢ 1 tablespoon red wine vinegar
▢ 8 small black olives preferably Spanish

Instructions

Preheat the oven to 500°F (260°C).
Place the peppers in a roasting pan and roast for 45 minutes, turning once.
Remove from the oven, cover the pan tightly with foil, and let sit for 15 minutes.
Peel, core, seed, and cut into thin strips.
Arrange in a single layer on a platter.
Season with salt and pepper.
Scatter the tuna and chopped egg over the peppers.
Drizzle the olive oil and red wine vinegar over the salad.
Taste and adjust seasoning if necessary.
Scatter the olives over the top.
Let sit for at least 30 minutes before serving at room temperature.

Notes & Wine Advice

Wine Advice:

This Andalusian roasted pepper and tuna salad pairs wonderfully with a chilled glass of dry Spanish white wine such as Albariño or Verdejo.

Nutrition values

Calories: 155 kcal | koolhydraten: 11 g | Eiwitten: 5 g | Vet: 10 g | Suiker: 6 g

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Course; Appetizer / Fish / Salad / Side Dish

Cuisine; European / Spain